Del*

'Capsicum' is British English for peppers! They also use 'courgette' for zucchini. So those are the terms you tend to see in Europe

Getting big "Celestial Emporium of Benevolent Knowledge" vibes from this list. Really feels like a 1998-era amateur passion project except for the font choice, fueled by equal parts sincere effort, hubris, and taking it way too seriously.

Also I now know the name of the category of pizza my coworkers described as "like a Lunchable": Ohio Valley.

The guy seems absolutely convinced for some reason that the UK puts cheddar on all its pizzas. I guess anyone looking at the typical dairy aisle over here would be forgiven for thinking that our only cheese supply is twenty different brands of cheddar, but we at least manage to get some mozzarella in for pizzas, usually

favorite pizza? any as long as it's dead!!

I can definitely confirm the Colombian tropical pizza is a real one. It's has many variations, but the constants usually are pineapple and plum.

You can think of it as somebody who looked at a Hawaiian pizza and said "that's great and all but we have some much more fruit here".

Much tastier than it sounds, although its been losing popularity recently. Probably against the "criollo pizza", which is a similar take on a savory pizza, with corn, chorizo (a suasage variety), hogao (a simple sauce made of tomato and onion and color spices) and pulled beef (it can vary as well, like the tropical one).

Just confirming if you ever visit any coastal city in Colombia you can expect either pizza to exist.

Edit: As for grouping, maybe one alternative to do this would be to hover around basic ideas. Like a Colombian tropical pizza is around the idea of a fruity pizza with plum or pineapple as the "center". It's like sauce types for pasta, like red sauce, white suave and green/pesto sauce being the basics and expand from there.

I dunno, but I think of pizza as combinatorial to be weird to be honest. I don't think it's a very popular thing to do in Colombia I'd say. If I ever choose toppings for a pizza, I'll probably choose poorly and have a worse experience for myself :p.

That swedish pizza isn't some fringe thing either, I recognize it.
I took a quick look at my nearby pizzeria websites, they all had it (or a variant of it). Usually known as "Africana", apparently.
Personally I'm a Margherita person, so all toppings are weird to me :P

Last time I had pizza in Germany we had Spaghettieis for dessert. You can apparently get it at many Italian places there: https://www.thespruceeats.com/spaghetti-ice-cream-sundae-from-germany-1446804

Other variants, however, are hardly based on their Italian ancestors. So there is the Chicago pizza, which is more reminiscent of a cake.

10 out of 10 no notes

The weirdest pizza I've ever eaten was in northern italy. It was late, we were exhausted and I randomly chose an entry from the menu ("it's italy! how could you go wrong?!"). When the pizza arrived, it turned out to be a hotdog-and-mustard pizza and I think I managed to eat one or two slices before feeling sick.

I'm baffled at the description of German pizza, especially since we assume the author is German.

At least in Berlin, all the pizza I had was extremely thin-crust Italian-style personal-sized pizzas, with the sorts of toppings matching what I've had in Italy or fancy Italian places in the US/Canada. Frozen pizzas typically had cheese other than mozzarella, but everything I ate in a restaurant or got delivered in the 2 years I lived there was "normal" mozzarella.

I guess the one weird topping I saw was a chain of 2-3 very good Italian-run pizza places that had horsemeat pizza as an option, but that's honestly an Italian thing rather than a German thing.

i feel like the cheesecake, shrimp, and lime must be a mistranslation. Like I've had street tacos with cheese (like cojita) and shrimp and lime is a natural conclusion to that. bread, with cojita cheese, shrimp and lime could be pretty tasty but what is the binding agent? perhaps some sort of white sauce, like alfredo?

Anyone can make a pizza, but you gotta make a Name before you can make a Pizza

i think i personally would find it hard to speak in generalities about a region's pizza preferences, when living in a big city there are like dozens of variations on every broadly recognized style that make designations like "heavy on the cheese" or "crispy crust" meaninglessly vague. and given that people move around and bring regional styles to totally unfamiliar places, you almost have to treat it like dialects, eg the New York to New Orleans accent transfer.

jon was so right to tweet this - a pizza's very similar to a pizza if you think about it. very clear and easy way to define what a pizza is